EGGLESS CHRISTMAS BUTTER COOKIES - SPRITZ COOKIES
Melt in your mouth Butter Cookies made without eggs in cute Christmas shapes for the Holiday season!In this version of the classic Christmas Spritz Cookies, you don't need a cookie press to form the cookies, but just a piping bag. They are very easy to pipe and funny to make!Crispy outside, these vanilla cookies are delicious to impress your guests or as a Christmas gift and nobody could say they are made without eggs!
Ingredients
Butter Cookies
- 110 g (1/2 cup) unsalted butter very soft room temperature; if you live in a cold climate, warm up your butter in microwave for few seconds until very soft and almost creamy.
- 40 g (1/3 cup) powdere sugar you can use 60 g (1/3 cup) of powdered sugar if you prefer more sweet cookies
- Pinch of salt
- 1 tsp vanilla extract
- 15 g (1 tbsp) milk at room temperature
- 120 g (1 cup) all purpose flour
- 15 g (2 tbsp) cornstarch
- Red food coloring in paste (optional). Do not use liquid food coloring!
Decoration
- About 4 sqares white chocolate bar
- About 3 tbsp powdered sugar
- About 4 squares milk chocolate bar
Instructions
Butter Cookies
- In a large bowl place softened butter, powdered sugar, salt, vanilla and mix with a hand mixer for some minutes until very creamy, fluffy and pale.
- Add milk and mix until combined.
- Then sift in flour, cornstach and mix with a spatula until combined.
- Transfer 3/4 of the dough into a thick piping bag with a star tip; color the remaining 1/4 of the dough with some red food coloring in paste and transfer it into another thick piping bag with a star tip.
- Pipe the cookies onto a lined baking sheet: you get about 8 bears, 4 dogs and 5 candy canes.
- Transfer the piped cookies in freezer for at least 1 hour: please DO NOT SKIP this step or the cookies will spread in the oven!
- Remove from freezer and directly bake in preheated oven at 170°C-340°F for about 11 minutes.
- Cool down completely in the baking tray before decorating.
Decoration
- Melt some white chocolate, transfer into a piping bag then pipe onto a lined sheet 8 small circles that will be the bear's noses. Put in refrigerator to set.
- Prepare icing sugar glaze mixing some tbsps of powdered sugar with few drops of water: be careful to add water little by little, you have to get a very thick glaze, not runny! Transfer the glaze into a piping bag and decorate the Santa's hats and the candy canes.
- Use some melted white chocolate to stick bear's noses onto the bear cookies.
- Melt some milk chocolate, transfer into a piping bag and make the eyes and nose of the cookie bears and puppies.
- Let the cookie decorations to set completely at room temperature, then serve it!
Video
Notes
Store at room temperature in a tin cookie box for up to 2 weeks. You can store raw piped cookies in freezer for up to 1 month.
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
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Tips:
These butter cookies are very easy to make but here I write you two main tips to make them to perfection:
- In this recipe is very important the your butter is very soft and creamy; if you’re in Winter season and your house is about 19-20°C it could not be enough warm. In this case, I suggest to place your butter in microwave for some seconds until become creamy. You don’t need melted butter, but very very soft and creamy.
- Thanks to the very soft and creamy consistency of the butter, your cookie dough will be easy to pipe and not too hard!
- Since your batter is warm, you need to chill it completely before baking the cookies to avoid they will loose their shapes and spread while baking. For this reason you have to place your raw piped cookies in freezer for at least 1 hour or until completely hard and frozen. You can also place them in freezer up to 1 month and bake your cookies when you need them: easy peasy!
